It's getting closer and closer to BABY TIME and I am finding it hard to focus. We're also moving. I told Andy we would be living like bachelors for a few weeks: no new recipes, no baking. But. I had to try a new preparation last night for some whole trout.
Ingredients
Whole Fish
Two egg whites
4 cups of kosher salt (I had less on hand but enough)
Preparation:
Preheat oven to 375. Mix salt and whites well and spread half the mixture on the bottom of your baking dish big enough to hold the fish. Pack the cavity of the fish with some lemon slices and whatever fresh herbs you have on hand (I had thyme and oregano). Pack the top of the fish with the rest of the salt.
Bake for 30 minutes.
You won't be able to test the doneness of the fish so you'll have to trust your oven temperature and time but when it's done, ooh la la. Crack the salt and peel away the skin (it should come off pretty clean). Serve with a veg and starch (I had broccoli and cous cous). Oh, man, so good. The only drawback is how much salt you have to use. But still! An easy preparation that keeps the fish really moist and yummy!
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